Turkish · Lunch
Grilled Chicken Liver Spread
Chicken livers seared until deeply browned, then pounded with sautéed onion, garlic, butter and brandy into a rustic spread. Finished with thyme and black pepper, served on a board with warm flatbread, pickles and radishes for a Turkish meze balancing richness with acidity and crunch.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
389Calories
24.6gProtein
21.8gFat
21.8gCarbs
3.8gSugar
2.2gFiber
841mgSodium
610mgChol
7.9gSat Fat
447mgPotassium
46mgCalcium
9.7mgIron
17.9mcgVitamin B12
10mgVitamin C
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Trim sinew from the 6.4 oz (180g) chicken liver, pat dry, season with salt and half the black pepper.
2
Sear
Heat olive oil in a skillet over high heat and sear the livers for 2 minutes per side until deeply browned outside but still pink in the centre.
3
Sauté
Reduce heat to medium, push livers aside, add butter, onion and garlic, sauté 4 minutes until onion softens. Deglaze with brandy, cook 1 minute until alcohol smell fades.
4
Blitz
Transfer livers, onion mixture and thyme to a food processor, blitz 30 seconds until coarse and spreadable, scraping sides once. Chill 15 minutes.
5
Plate
Spread pâté onto a board alongside warmed flatbread, sliced radishes and pickles, finishing with remaining black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g chicken liver, trimmed
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp brandy
- 1 tsp1 tsp fresh thyme leaves
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 22 small flatbread
- 44 radishes
- 2 tbsp20g gherkin pickles
